One of our Christmas Eve traditions is to make a Bûche de Noël. And every year, we are amazed at how many eggs we use. The recipe calls for two dozen eggs and four kinds of chocolate. 
Some of the eggs are for the merengue mushrooms which are made by piping the tops and the stems and drying them in an oven. Melted semi-sweet chocolate is used to attach the pieces. And it makes them look quite realistic.
There are more eggs in the sponge cake and egg whites in the butter cream icing. My wife reminds me every year that this dessert is actually several recipes.
But, it sure is a great dessert at the end of our Christmas Eve meal.
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